This quick and easy salmon Thai green curry is ready in under 30 minutes and tastes so much better than takeout. Fresh chunks of salmon are smothered into a Thai-style green curry sauce for a one-pan dish that’ll please the entire family. Serve the salmon curry over jasmine rice for a light and fresh meal.
If you haven’t got the memo already, salmon is one of my food obsessions, and I love to incorporate it in just about everything. I typically make something on the lines of pizza, pasta, or risotto with it, but today I’m venturing into Asian territory.
This salmon green curry is super easy, and it definitely shouldn’t taste this good for something that requires virtually no effort to make, but somehow it does. It tastes incredible, and I guarantee you’ll be a convert even if you’re not a Thai food fan.
What ingredients go into this Thai green salmon curry?
Many people are put off by Asian recipes because they think they need sophisticated ingredients to make them. But this homemade salmon curry only needs three special ingredients that you might not already have in the house — Thai green curry paste, lemongrass paste, and fish sauce.
Absolutely nothing complicated here. If you’ve never made green curry at home before but enjoyed it at restaurants or as a takeaway, you’ll be surprised by how easy it is to make.
You’ll also need some fresh salmon, which you can use in pieces as large as you want. I prefer to cut it in 1-2 inch chunks because it cooks quicker, but you can leave the fillets whole if you like.
How do you make it?
Heat the oil in a large pan on medium heat and fry the onion and pepper for a couple of minutes until they soften.
Add the curry paste and continue to cook for 1-2 minutes until fragrant.
Stir in the lemongrass paste and coconut milk and bring to a simmer. Lower the heat and cook for 8-10 minutes until thickened. Add 100 ml water and then add the salmon.
Cook for five minutes until the fish is done, then season with the fish sauce and lime juice. Serve hot over jasmine rice, topped with coriander if you like.
What do you serve this curry with?
Serve this salmon thai green curry over rice or cauliflower rice. Thai curries goe great with jasmine rice, and you can make it from scratch or use some of those microwavable bags from the supermarket to save time.
Lime juice enhances the flavour of this salmon curry, so you can add some extra lime wedges to each bowl before serving. Scatter each individual bowl with some coriander if you like.
If you liked this Thai salmon curry, you might also lie some of my other salmon recipes:
Creamy Whisky Pasta with Smoked Salmon
Creamy Lemon Salmon and Dill Pasta
Creamy Smoked Salmon and Rocket Risotto
Smoked Salmon Pizza with Brie and Arugula
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- 1 tbsp vegetable oil
- 1 medium red onion
- 1 red pepper
- 4 tbsp Thai green curry paste
- 1 tsp lemongrass paste
- 1 x 400 g (14 oz) tin coconut milk
- 350 g (3/4 lb) skinless salmon fillets, cut into 1-2 inch chunks
- 2 tsp fish sauce
- Juice of one lime
- Fresh coriander, to serve
- Heat the oil in a large pan on medium heat and fry the onion and pepper for a couple of minutes until they soften.
- Add the curry paste and continue to cook for 1-2 minutes until fragrant.
- Stir in the lemongrass paste and coconut milk and bring to a simmer. Lower the heat and cook for 8-10 minutes until thickened.
- Add 100 ml water and then add the salmon. Cook for five minutes until the fish is done, then season with the fish sauce and lime juice. Serve hot over jasmine rice, topped with coriander if you like.
Amount Per Serving
Calories 446Total Fat 36gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 12gCholesterol 55mgSodium 809mgCarbohydrates 12gFiber 1gSugar 3gProtein 23g
Nutritional information is an estimate provided by an online nutrition calculator.
#Easy #Salmon #Thai #Green #Curry #Skinny #Spatula